Hey y’all, it’s Matt here blogging while Kath’s at work. Not too much rambunctious bear play going on today so I thought I’d talk about one of my favorite topics – sandwiches.
Besides being a funny sounding word, sandwiches may be my favorite category of food. They’re partly the reason I taught myself how to bake bread. I consider myself quite skilled in the witchcraft and wizardry of sandwich making, and I’ll show you how I do it with very few ingredients.
Here’s the sparse selection:
I did have a nice boule of sourdough, however.
You can probably imagine that, as a baker, I definitely feel the bread is the most important aspect of a sandwich. Besides picking something with some flavor, you MUST toast your bread. The best tool for this is a broiler.
I cut off a couple slices and broiled them on high on the bottom rack of the oven.
Broiling on the lowest rack gives you the most control (and the most room for error… heh heh). These probably got about 3-4 minutes per side.
It’s just enough to get some Maillard browning reactions, but not so much that you’ll shred your gums when you eat.
Next on the MUST-list is a moist condiment. Mustard and mayo are obvious choices, or you can get fancy with avocado, pimento cheese, or even some lightly drizzled olive oil. I went with mustard and a Laughing Cow wedge.
When it’s time to put the main ingredients on, the secret is to layer them. Fold your pieces of lettuce up, and roll your meats. Besides getting some extra chew out of it, you’ll just plain make your sandwich look bigger, and when your food LOOKS better, it tastes better.
Don’t forget you can add some flavor dimension by sprinkling some herbs and spices on – today I went with a thick grate of black pepper, but dill is always awesome on a sandwich.
Serve with some fruits and veggies so your wife is pleased at your nutrient intake!
And eating with friends makes everything better!
Now I’m off to a homebrew competition! Let’s hope me and the bears can take home some medals!
Haha HELLO Matt!!
Good luck in the competition 🙂
And thankyou for the sandwich tutorial – I normally don’t like sandwhiches – maybe it’s cos I never toast them?? I think I know where I’ve been going wrong all this time…
matt, you should blog more often.
AGREED!!!
3rd — a guy’s perspective is always interesting.
Matt, you have sandwiches down to an art! I wish I could tolerate gluten just to try those. I’d love it if you brought your blog back!
this is so cute 😀
Indeed the good break makes the sandwich 🙂
Good luck Matt (and the bears) 🙂
What type of beer did you enter?
Beautiful sandwich, Matt! Thanks for sharing your tips!
You and Kath are awesome 😀
Yay for bread!
Awesome entry! Thanks for sharing your knowledge of sandwich making with us. I’ve never tried toasting bread for a sandwich and that seems like such a simple, straightfoward part of making a sandwhich.
Oh and my 2 year old thought it was funny that you have a bear friend sitting on your shoulder and is now walking around holding one on his..lol
Too cute. Nice job Matt and thanks for the sandwich making class. I love GH’s sandwich’s so I totally trust you.
That sandwich looks really good! I could use one right now. Good luck at the competition!
Nice dagwood, Matt! I had no doubt you know how to make a good sandwich. Ok, I have some questions about home brew…do you talk about your technique?
Love the post and hope to hear your blogging voice in the near future. Good luck on the competition!
awww… kath… he is so endearing 🙂
Matt, that sandwich looks awesome – and I agree with the broiling…so much more room for error…haha
Matt, you’re amazing… no wonder Kath married you!!! 😉
Seriously though, fabulous sandwich action there! I totally agree that it’s the bread that either makes or breaks every sandwich.
YUM!! That’s one amazing looking sandwich! Sandwiches are HIGHLY underrated, in my opinion 🙂
I think one of the best sandwich combos is 2 whole eggs with avocado, veggies and hummus…your creation looks great too.
o matt, so cute. loved this post. gonna go make myself a yummy sandwhich now for lunch!
Cute post, Matt! Good luck w/ the competition.
Ooh – such a great post! What about a little panini lesson, too? With OR without a panini maker. 😉
Wonderful post. Always love hearing from the husband, and I love the comment about nutrient intakes 😀 Good luck at the homebrew contest!
now THAT is one great looking sandwich meal!!! Have a great weekend!
Wow!! Now, that’s a good looking sandwich!!
I’m sure Kath is proud of your healthy lunch – but is that a bag of chips I see in the background as well??? 🙂
ha, good catch! Busted!! 🙂
Thank you for the sandwich tips, they are really awesome! and it looks amazing…
I hope you’ll post more 😉 hint hint
That was an awesome sandwich tutorial! There is so much art to a perfect sandwich and I’m glad to get some tips from a baker 🙂
What a sandwich! I’m always thinking that I should have more in my sandwiches but you showed me that sometimes less is more! 🙂 great post!
More Matt posts, please!
Hey Matt, thanks for the sandwich tips!
This a neat post, makes me hungry 🙂
Cute post Matt… darn you made me want a sandwich!
I think you should start a blog about brewing. My hubby is also a brewer, so I’d love to hear about your brewing adventures and I am sure he would too 🙂
Nice post Matt!
You are truly the King of sandwiches!
Too funny! You really can’t go wrong with a good sandwich. 😀
Good luck with the Brewing. You definitely have sandwich making down!
mmm.. i love that herb turkey! have you tried the columbus brand low sodium herb turkey from costco? it is super good!
I vote for more Matt posts too!!
Please come make me lunch 🙂 Except I already ate! Loved the sandwich tutorial!
Matt, it’s like we were separated at birth, LOL. I LOVE sandwiches, definitely my favorite category of food, and I LOVE bread (obviously). In fact, I would eat a bread sandwich with some lettuce and mustard given the opportunity. 😀 That sandwich looks amazing. Crusty sourdough ROCKS!
Jenn
Thank you!
Just wondering why the broiler versus the toaster?
Cute post! I’ll make sure to give the broiler a try 🙂
Good luck on the competition!
I thought it might be a Matt blog at lunch- always nice to see the professional at work- but where are the bear’s honey sandwiches? Or are they marmalade bears?! Thats neglect! Thank you for solving something I was puzzling about- a ‘Lost In Translation’ moment if you will- a broiler in the U.S. = a grill in England?
I used to live about 15 miles away from Sandwich in Kent, U.K.- where the humble sandwich was born- apparently some two hundred years ago, a certain Lord Sandwich didn’t wish to stop playing cards, yet was feeling a bit peckish- thus ordered his cook to rustle up something delicious and portable- thus the sandwich was created… ahh if he had only patented it! I hope you and Kath have a lovely, relaxing summer evening- roach free! (Sorry for the mammoth comment!)
I absolutely hate crunchy bread as a sandwich. (Toast drizzled with peanut butter is fine to me for some reason). I never toast my sandwich bread! I could never eat at Quiznos (which is no loss in my book). Then I got irritated when Subway added the option and they were always bugging me to toast my bread. Leave my bread alone, dang it!
That being said, your sandwich looks devlishly delicious. =)
this is exactly the kind of guest post my bf would get into . . . when he guest posted for me last time he did a whole section on chicken fingers
LOVE LOVE LOVE that sandwich!!!!
Excellent tips! I’ll be sure to use them on my next sandwich undertaking. 🙂
Another vote for more Matt! 😀
Looks like you’re in good company until Kath gets home! 🙂
thanks matt! sandwiches are my favorite too and i’m always looking to perfect the art.
WOW—awesome sandwich…and great tips….BTW–will definitely try the dill on a sandwich. I love rosemary, never thought about using dill. One of may favorite ways to use rosemary is to toast bread, spread with butter and strawberry jam, then sprinkle with chopped fresh rosemary. Yummo…
Good luck!! I love the tp about folding/rolling – I never thought of that, but it reminds me of restaurant sandwiches, so it’s obviously what the professionals do! 🙂
Cutest post ever! I imagine broiling is what we in Europe call grilling? Looks that way!
I love baking my own breads, I hope to master sourdough some day! Just curious Matt, have you baked Irish soda bread? Maybe it’s not known over there but you seem quite the connaisseur!